Jamaican Jerk Chicken Hash

Submitted by ratherbeswimmin

"Adapted from Cooking Light. Serving size: 1 cup. 368 calories, 9.8 g fat, 30.1 g carb, 2.2 g fiber, 148 mg cholesterol. I haven't tried this but it looks fabulous. Marinate time is 24 hours."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 4

ingredients

• 1⁄4 cup chopped green onion
• 2 tablespoons chopped peeled fresh ginger
• 1 tablespoon chopped jalapeno pepper
• 1 tablespoon fresh lime juice
• 1 tablespoon dark rum
• 1 tablespoon molasses
• 1 teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 2 garlic cloves, minced
• 8 boneless skinless chicken thighs (about 1 1/2 lb.)
• 3 cups cubed peeled baking potatoes (about 1 lb.)
• 2 teaspoons vegetable oil
• 2⁄3 cup evaporated low-fat milk
• 1⁄4 teaspoon salt
• chopped fresh parsley

directions

1. Add the first 10 ingredient to the container of an electric blender; process until smooth.
2. Add green onion mixture and chicken to a large heavy-duty zip-lock plastic bag; seal and marinate in the refrigerator 24 hours; turn bag occasionally.
3. Put potato cubes in a saucepan; cover with water; bring to a boil.
4. Lower the heat and simmer 15 minutes or until tender; drain and cool.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add in chicken and marinade; cook chicken 5 minutes on each side or until done.
7. Transfer chicken from pan and chop chicken meat.
8. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through--stir occasionally.
9. Garnish with parsley.